Chicken Francese [frahn-Chez]
- Ready In:
- 15mins
- Ingredients:
- 9
- Yields:
-
8 cutlets
- Serves:
- 4
ingredients
- 1⁄4 cup slivered almonds
- 2 boneless skinless chicken breasts, about 5-6 ounces each
- salt and pepper
- 1⁄2 cup all-purpose flour
- 2 eggs, beaten
- 1⁄2 cup dry white wine
- 2 tablespoons fresh lemon juice
- 1⁄4 cup unsalted butter (4 tablespoons)
- 2 tablespoons chopped fresh parsley
directions
- Toast almonds in a large sauté pan over medium heat for 5 minutes, or until starting to turn golden brown. Transfer almonds to a plate; wipe the pan clean with a paper towel.
- Slice chicken crosswise into 8 pieces. Pound out each piece in a resealable plastic bag to about 1/4-inch thick using the smooth side of a meat mallet. Season with salt and pepper.
- Place flour and egg into 2 separate shallow dishes; heat vegetable oil in the cleaned sauté pan over medium-high heat.
- Dredge cutlets in flour, then dip into egg, allowing excess to drip off. Place cutlets into the preheated oil and sauté until golden on both sides, about 4 minutes total. Remove from pan and set aside. DO NOT OVERCOOK!
- Add wine to the pan to deglaze. Reduce wine by half. Squeeze in lemon juice, simmer 2 minutes, then swirl in butter. Return chicken and almonds to the pan to heat through and coat with sauce. Garnish with parsley.
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RECIPE SUBMITTED BY
Grease
Maple Grove, MN
I’m a once-again bachelor that lives in Minnesota’s tundra (where they say anything freeze-dried lasts longer!). My public name, by the way, is a direct result of my experience as a fats and oils broker where I learned the difference between grease and tallow. I have since moved on but there's a slippery place I don't want to revisit soon!
I’ve got three great kids, the youngest of whom is completing his PhD in food science. What I imagined might be a really neat advanced culinary experience for him turns out to be a major tour into chemistry (which is about as accessible to me as nuclear physics). But I have to admit, it is interesting to hear how a no-fat dairy cream can be concocted. Better living through chemistry, right?
Update! My bouncing baby boy is now a PhD and even better, he is a new father for the second time! He and his lovely bride have just been blessed with another beautiful daughter, my 4th grand child. Now to find that job...
I’m probably a million dollar’s worth of 2 cent information but that doesn’t help when it comes to feeding myself. I figured out quickly that if I am to to survive, I better learn how to cook! I never met a cookbook I didn’t like and I’m open to most any cuisine but without a sense of organization, the information overload was sinking me. Browsing your contributions and seeing how things are done have been a huge help.